These potatoes are half of the famous duo “fish and chips.” Serve with malt vinegar.

• Peel the potatoes and cut them into 1-inch-wide, ½-inch-thick planks. If you won't be frying them right away, save them in water so they don't turn brown. Be sure to drain and blot them dry before frying so they won't splatter.

• Heat the oil in a deep, heavy-bottom pot or a deep fryer to 325°F. Check with a candy thermometer for correct temperature.

• Carefully lower 1 cup of the potato sticks (blotted dry) into the oil with a slotted spoon and poach them for about 8 minutes. This is to precook them, so they shouldn't turn golden in color yet. Drain the poached potatoes on paper towels and set aside. They can be kept at room temperature for several hours before the final frying.

• Raise the temperature of the oil to 375°F. Carefully lower the poached potatoes into the oil again and fry them until they are crisp and golden brown, 1 to 2 minutes. Drain the fries and sprinkle them with salt.

Deep-Fried Stuff. . . . . . . . . . . . . . . . . . . . . . . .

The same establishments in Britain that make fish and chips have also started making deep-fried candy bars in recent years. State fairs in the United States have jumped on the bandwagon, offering deep-fried things like Twinkies, egg rolls, and even Coke.